Hydrodynamic methods for reducing concentration polarization during beer processing by membranes

Abstract

The use of baromembrane processes, in particular, microfiltration, allowed us to form a whole area consisting in the development of beer clarification technologies with qualitatively new properties. The microfiltration process, in comparison with classical pasteurization with the help of immobilized enzymes, with adsorbing agents, has indisputable advantages, because phase transformations are completely absent, low processing temperatures are used, the process can be carried out in several stages, the processing time and energy consumption are reduced, the conditions of microbiological resistance are increased. The decisive role in the course of the microfiltration process is played by the movement mode of the initial solution, physicochemical properties and the geometry of the membrane channel. It is known that the diffusion coefficient can be significantly increased by increasing the temperature of the solution to be separated, which is not always technologically possible, and in some cases, simply unacceptable, therefore, the above parameters are the most promising options for increasing the mass transfer coefficient.